To begin, prepare the base. In a large pot, combine the milk, water, minced garlic, and the white parts of the chopped green onions. Stir gently to ensure the garlic doesn’t clump. Set the pot over medium heat and bring it to a gentle simmer, stirring occasionally. Avoid boiling, as this may cause the milk to curdle.

Once the mixture begins to steam, season it with salt and ground black pepper. Taste and adjust seasoning as needed, Changua is traditionally mild but can be tailored to your preference. Stir in half of the chopped cilantro, reserving the rest for garnish. Lower the heat to maintain a gentle simmer.

While the broth simmers, prepare the eggs. Crack each egg into a small bowl to ensure the yolks remain intact. This step allows for easier and cleaner transfer into the soup and minimizes the risk of shell fragments.

Carefully slide the eggs, one at a time, into the simmering milk mixture. Use a spoon to create small wells for each egg, ensuring they stay separated. Cover the pot and poach the eggs over low heat for 3–5 minutes, or until the whites are set but the yolks remain slightly runny.

Meanwhile, if serving with bread, toast slices lightly in butter until golden and crisp. This complements the soup's creamy texture and adds a satisfying crunch.

Remove the pot from heat once the eggs are poached to your desired consistency. Stir gently to avoid breaking the yolks, and check the seasoning one last time. The broth should have a delicate balance of savoury and herbal notes.

Ladle the soup into individual bowls, ensuring each serving contains an egg. Sprinkle the reserved green onion tops and cilantro over the top for a fresh, vibrant finish. The garnish enhances both the flavour and presentation.

Serve Changua immediately with toasted bread on the side. For an authentic touch, break pieces of the bread and dip them into the broth, allowing them to soak up the creamy, flavourful soup. Pair with hot chocolate or Colombian coffee for a traditional breakfast experience.